Creamy Orange Glazed Mini Bundt Pound Cakes

Get ready to be utterly captivated by this delightful recipe for mini bundt Orange Cream Glazed Pound Cakes. These charming little cakes are an explosion of vibrant orange flavor, making them the quintessential treat for any season, particularly perfect for brightening up spring and summer gatherings. Imagine the rich, buttery pound cake infused with fresh orange zest and juice, perfectly complemented by a luscious, tangy orange cream glaze. It’s a classic flavor combination that promises pure joy with every bite.

Whether you’re an experienced baker or just starting your culinary journey, these individual pound cakes are incredibly satisfying to make and even more delightful to share. Their petite size makes them not only adorable but also convenient for portion control and elegant presentation. Prepare to impress your guests and loved ones with these irresistibly moist and flavorful citrusy creations.

Craving more zesty baked goods? Explore these other wonderful citrus-infused delights: our Mini Lemon Bundt Cakes offer a bright and tangy alternative, while the Luscious Coconut Lime Margarita Pound Cake brings an exotic twist. And for a special occasion, don’t miss our collection of 30 Mother’s Day Desserts for Mom!

Contents

Why You’ll Fall in Love with These Mini Orange Cream Glazed Pound Cakes

There’s something uniquely enchanting about these delicate and perfectly portioned Mini Bundt Orange Cream Glazed Pound Cakes. They are more than just a dessert; they are a statement of sophisticated charm and incredible flavor. Here’s why they’ll quickly become a cherished favorite in your recipe collection:

Perfect Portions & Exquisite Presentation

The beauty of mini bundt cakes lies in their individual servings, offering a refined touch to any dessert spread. Each cake is a tiny masterpiece, making them ideal for elegant occasions like brunches, bridal showers, baby showers, or afternoon tea. No need for slicing or messy serving; simply pick up a cake and enjoy. Their charming shape and glossy orange glaze make them incredibly photogenic and a guaranteed showstopper. Plus, they make fantastic edible gifts, wrapped individually for friends, neighbors, or teachers.

A Bursting Citrus Flavor Profile

These pound cakes are designed to deliver an unparalleled orange experience. We’ve meticulously incorporated fresh orange zest directly into the cake batter, ensuring a deep, aromatic citrus essence that permeates every crumb. This is further enhanced by freshly squeezed orange juice, which adds natural sweetness and moisture. But the orange journey doesn’t end there! The rich, velvety cream glaze, made with even more orange juice, creates a bright, tangy finish that perfectly balances the cake’s sweetness. This dual infusion of orange flavor creates a truly memorable and refreshing taste.

Ideal for Any Occasion (or No Occasion at All!)

While often associated with warmer months, the vibrant flavor of orange makes these cakes versatile enough for year-round enjoyment. They are a ray of sunshine on a dreary winter day and a cool, zesty escape in the height of summer. Their ease of preparation and stunning appearance mean you don’t need a special event to whip up a batch. Treat yourself, your family, or surprise a loved one with these delightful little cakes anytime the craving for something sweet and citrusy strikes. They are sure to bring smiles wherever they go!

The Essential Ingredients for Your Orange Cream Glazed Pound Cakes

Crafting these delectable mini bundt cakes requires a selection of fresh, high-quality ingredients that work in harmony to create their signature flavor and texture. Pay attention to the details, especially when it comes to the orange components, to ensure the most vibrant results.

For the Moist Orange Pound Cake

This recipe yields 6 perfect mini bundt cakes. If you don’t have a Nordic Ware Platinum Collection Anniversary Bundtlette Pan or similar mini bundt mold, you can easily adapt this recipe. It also works beautifully in a standard bundt pan for a larger cake, or even an angel food cake pan. The key is to select the right size pan for your desired outcome.

1 ½ cups all-purpose flour, sifted
1 teaspoon baking powder
¾ teaspoon salt
¾ cup orange juice, freshly squeezed or good quality store-bought
2 tablespoons orange zest (the finely grated outer peel of oranges)
½ cup + 2 tablespoons canola oil, vegetable oil, or light olive oil
¾ cup granulated sugar
2 large eggs
3 tablespoons milk, heavy cream, or buttermilk (for extra richness and moisture)

For the Velvety Orange Cream Glaze

This simple yet decadent glaze provides the perfect crowning glory for your orange pound cakes. Its creamy texture and bright orange flavor elevate the entire dessert.

2 tablespoons freshly squeezed orange juice
2 cups powdered sugar (confectioners’ sugar), sifted
2-3 tablespoons heavy cream
½ teaspoon vanilla extract

Step-by-Step: Crafting Your Perfect Mini Bundt Orange Cream Glazed Pound Cakes

Follow these detailed instructions to ensure your mini bundt cakes turn out moist, flavorful, and beautifully glazed every single time. Precision and gentle handling are key to achieving that perfect pound cake texture.

Preparing the Orange Pound Cake Batter

Preheat Oven & Prepare Pans: Preheat your oven to 350ºF (175ºC). Generously grease and flour 6 mini bundt pans, or a single 7.5-inch bundt pan, ensuring every nook and cranny is coated to prevent sticking. Set them aside.
Combine Dry Ingredients: In a medium-sized bowl, sift together the all-purpose flour, baking powder, and salt. Sifting helps to aerate the flour and remove any lumps, contributing to a smoother batter and tender cake. Whisk these dry ingredients thoroughly to combine evenly, then set aside.
Whisk Wet Ingredients: In a separate, larger bowl, combine the orange juice, orange zest, canola oil (or your chosen oil), granulated sugar, eggs, and milk (or cream/buttermilk). Whisk these ingredients together until they are well combined and the sugar has largely dissolved. This ensures a consistent flavor and texture throughout the cake.
Gently Combine Wet and Dry: Gradually add the sifted dry ingredient mixture to the wet ingredients. Using a whisk or spatula, lightly mix or fold them together until just combined. It is crucial not to overmix the batter. Overmixing can develop the gluten in the flour, leading to a tough and dense pound cake rather than the desired moist and tender crumb. A few lumps are perfectly acceptable. Adding dry ingredients too quickly can also result in a sticky texture, so take your time.
Fill Pans & Bake: Carefully pour the prepared batter evenly into your greased and floured bundt cake pan(s). For mini bundt cakes, bake for 18-20 minutes. If using a 7.5-inch bundt pan, bake for approximately 30-40 minutes. The cakes are done when they are lightly golden brown on top and a toothpick inserted into the center comes out clean.
Cooling Process: Once baked, allow the cakes to cool in their pans on a wire rack for 10-15 minutes. This cooling period is important as it allows the cakes to firm up slightly, making them easier to handle. The pan should be cool enough to touch before attempting to invert. After this initial cooling, gently invert the cakes onto a cooling rack to cool completely to room temperature.
Prepare for Glazing: Only once the cakes are completely cool should you proceed to make and apply the glaze. Warm cakes will simply absorb the glaze, preventing that beautiful, luscious coating.

Mastering the Orange Cream Glaze

This glaze comes together quickly and easily, adding the perfect sweet and tangy finish.

Mix Glaze Ingredients: In a small bowl, whisk together the sifted powdered sugar, orange juice, heavy cream, and vanilla extract. Initially, the mixture will be quite thick.
Adjust Consistency: Add 1 or more tablespoons of additional orange juice, one spoonful at a time, whisking well after each addition. Continue until you reach your desired glaze consistency – whether you prefer a thick, opaque coating or a thinner, more translucent drizzle.
Glaze the Cakes: Once your cakes are fully cooled, you can either drizzle the glaze generously over the tops using a spoon, or for a more even coating, dip the top of each mini bundt cake directly into the glaze. Let the excess drip off before placing them back on the cooling rack for the glaze to set.

Pro Tips for Flawless Bundt Cakes Every Time

Baking bundt cakes, especially mini ones, can sometimes present challenges, particularly when it comes to releasing them from the pan. Don’t let sticky situations intimidate you! With these expert tips, you’ll achieve perfectly shaped, beautifully textured cakes every time.

Ensuring Non-Stick Release from Your Bundt Pan

The intricate designs of bundt pans can make cake release tricky. Here’s how to prevent sticking and ensure your cakes come out perfectly:

Use a High-Quality Nonstick Spray: Invest in a super effective nonstick baking spray, such as Baker’s Joy. These sprays contain both oil and flour, which creates an excellent barrier between the batter and the pan, helping the cake to release cleanly and the batter to climb the sides evenly. This type of spray is particularly effective for metal pans without their own nonstick coating.
The Shortening and Flour Method: A classic and reliable alternative is to brush your bundt pan thoroughly with a solid vegetable shortening (like Crisco). Ensure you reach into all the intricate crevices and designs of the pan. Once coated, dust lightly with all-purpose flour. Turn the pan upside down and gently tap it a few times to remove any excess flour, which can create a gummy texture on your cake.
Chilled Butter Technique: For an extra layer of protection and a lovely buttery flavor, you can brush the pan with softened butter. Once coated, place the buttered pan in the refrigerator for about 10-15 minutes, or until the butter has chilled and become solid again. This creates a firm, non-stick surface ready to receive your batter.
Cooling is Crucial: After baking, remove the pan from the oven and let it cool on a wire rack for precisely 10-15 minutes. Attempting to unmold a hot cake too quickly can cause it to break apart as it’s still very tender. Conversely, letting it cool for too long in the pan can cause the cake to fuse to the sides, making removal difficult. The ideal window allows the cake to firm up sufficiently for a clean release. Once unmolded, let the cake cool completely to room temperature on the cooling rack before glazing or serving.

Achieving the Perfect Bake Temperature & Doneness

Proper oven temperature and knowing when your cake is truly done are critical for a tender, evenly baked pound cake.

Strategic Rack Placement: Always place your bundt pan on the center rack of the oven. This ensures even heat distribution around the cake, promoting uniform baking and browning.
Adjust for Pan Color: The color of your baking pan can affect baking time and temperature. Light-colored metal pans reflect heat, so bake at the recommended 350°F (175°C). Dark-colored metal pans absorb more heat, which can lead to over-browning or drying out the edges. If using a dark pan, reduce the oven temperature by 25°F (to 325°F or 160°C) and be prepared to bake for a slightly longer duration.
Testing for Doneness:
- The Spring-Back Test: Gently press the top center of the cake with your fingertip. If it springs back immediately, your cake is likely done. If it leaves an indentation, it needs more time.
- The Toothpick Test (Fool-Proof): Insert a clean wooden toothpick, thin skewer, or cake tester into the deepest part of the cake. When you pull it out, it should come out clean, with no wet batter or moist crumbs attached. If you see wet batter, continue baking for a few more minutes and test again.

The Art of Mixing for a Tender Crumb

Gentle Folding is Key: As mentioned in the instructions, resist the urge to overmix the batter once the dry ingredients are added. Overmixing develops gluten, resulting in a tough, chewy cake. Instead, fold gently until just combined. A sticky texture can sometimes be a sign of overmixing.

Serving & Storing Your Zesty Treats

These Orange Cream Glazed Pound Cakes are delicious fresh out of the oven, but their flavors deepen and meld beautifully with a little time. Here’s how to best serve and store them:

Best Serving Practices

Flavor Infusion: For the most pronounced and harmonious orange flavor, these cakes are often best served the day after they are baked. This allows the citrus notes to fully infuse throughout the cake and glaze.
Garnish for Elegance: Enhance their visual appeal by garnishing with a sprinkle of fresh orange zest, thin orange slices, or a few candied orange peels. A sprig of fresh mint can also add a pop of color.

Storage Guidelines

Room Temperature: Once completely cooled and glazed, store your Orange Cream Glazed Pound Cakes in an airtight container at room temperature. They will remain wonderfully fresh and moist for up to 3-5 days. Ensure they are fully sealed to prevent them from drying out.
Freezing for Later: These pound cakes freeze exceptionally well! For best results, freeze them unglazed. Once cooled, wrap each cake tightly in plastic wrap, then again in aluminum foil. They can be frozen for up to 2-3 months. Thaw them in the refrigerator overnight, then bring to room temperature before glazing and serving.

Recipe Adaptations: From Mini to Mighty (and More!)

While these mini bundt cakes are incredibly charming, this versatile recipe can be easily adapted to suit different preferences and occasions.

Baking a Large Orange Bundt Cake

Scale Up the Recipe: To make a standard-sized bundt cake, simply double the entire Orange Pound Cake recipe ingredients.
Adjust Baking Time: Pour the doubled batter into a large 10-12 cup bundt pan. Bake at 350°F (175°C) for approximately 60-70 minutes, or until a toothpick inserted comes out clean. Ensure the cake is completely cooled before applying the doubled Orange Cream Glaze.

Orange Pound Cake Loaf

Loaf Pan Conversion: For a convenient sliceable cake, transfer the mini bundt cake batter (single recipe quantity) to a 9×5 inch loaf pan.
Baking Time for Loaf: Bake the loaf cake at 350°F (175°C) for about 50-65 minutes, or until a toothpick comes out clean. Once cooled, glaze and enjoy individual slices.

Flavor Variations & Enhancements

Extra Orange Syrup: For an even more intense orange flavor and an incredibly moist crumb, brush the warm cakes (after they’ve cooled for 10-15 minutes in the pan) with a simple orange syrup. To make, combine ½ cup orange juice and ¼ cup sugar in a saucepan, simmer until sugar dissolves and liquid slightly thickens.
Lemon or Lime Twist: Experiment with other citrus flavors! Substitute lemon or lime juice and zest for the orange components to create Lemon Cream Glazed Pound Cakes or Lime Cream Glazed Pound Cakes.
Add-ins: Fold in ½ cup of dried cranberries or chopped white chocolate chips into the batter for added texture and flavor.

Recipe Card: Orange Pound Cake

Author: Kim Lange

Yummy Orange Cream Glazed Orange Bundt Cakes are full of delicious orange citrus flavor and are perfect for brunch, tea time, holidays and gifting!

Rating: 4.91 from 11 votes

Prep Time: 15 mins
Cook Time: 18 mins
Course: Dessert
Servings: 6 Servings
Calories: (Information not available in original content)

Ingredients: Orange Pound Cake

1 ½ cups all-purpose flour, sifted
1 teaspoon baking powder
¾ teaspoon salt
¾ cup orange juice, freshly squeezed or store-bought
2 tablespoons orange zest
½ cup + 2 tablespoons canola oil, vegetable or olive oil
¾ cup granulated sugar
2 large eggs
3 tablespoons milk, cream or buttermilk

Ingredients: Orange Cream Glaze

2 tablespoons freshly squeezed orange juice
2 cups powdered sugar
2-3 tablespoons heavy cream
½ teaspoon vanilla extract

Instructions: Orange Cream Cake

Preheat oven to 350ºF. Grease and flour 6 mini bundt pans or a small 7.5 inch bundt pan, and set aside.
In a medium large bowl, sift together all the flour, salt and baking powder ingredients, and whisk together. Set aside.
In a separate bowl, combine the orange juice, zest, oil, eggs, sugar and milk and whisk together until combined.
Slowly add the dry ingredient mix to the wet ingredients, and lightly whisk or fold until combined. Do not over mix. Adding dry ingredients too quickly or not folding them gently can also contribute to a sticky texture.
Pour the batter into the bundt cake pan(s) bake for 18-20 minutes or for 7.5 inch bundt pan bake for about 30-40 minutes until lightly golden brown on top and a toothpick comes out clean.
Cool in the pan on a wire rack for 10-15 minutes or until the pan is cool enough to touch. Invert the cake onto a cooling rack to cool completely.
Once cake is cooled, make the glaze.

Instructions: Orange Cream Glaze

Whisk the confectioners’ sugar, orange juice, heavy cream and vanilla together. It will be very thick. Whisk in 1 or more Tablespoons of juice, depending how thick you’d like the glaze. Drizzle over cake or dip tops into glaze.

Notes

Orange cakes are best served the next day, so the flavors can infuse better.
Keep cake sealed in an airtight container and it will keep up to 5 days.
Double recipe for a large bundt cake and bake 60-70 minutes @ 350 degrees.

Keywords

cake, glaze, mini bundt cakes, orange, orange glaze, pound cake

Why You Need to Bake These Citrusy Delights Today!

These Mini Bundt Orange Cream Glazed Pound Cakes are more than just a recipe; they are an invitation to experience pure joy and the freshest flavors. Perfect for sharing with family and friends at your next summer get-together, a delightful brunch, or simply as a special treat, these cakes are guaranteed to be a hit. Everyone will adore the sweet, tangy, and incredibly zesty taste of natural orange flavor, beautifully presented in an irresistible mini form.

Don’t just take our word for it – try them out for yourself! And for even more orange dessert ideas, be sure to check out our Easy Orange Creamsicle Cake Bars and this fabulous Orange Creamsicle Cake. They are all fantastic ways to enjoy the vibrant taste of orange.

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